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Fruit Cobbler

  • 20m Prep Time
  • 50m Cook Time
  • 1h 25mReady In

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  • Cuisine : American
  • Course : Dessert

6 to 8 servings A cobbler is much like a deep-dish pie made with a rich biscuit dough and fruit. While neither tidy nor shapely, it is indisputably tasty. Although almost any type of fruit or combination of fruits may be used, berries are traditional. Frozen berries can be substituted when fresh ones are out of season; use them directly from the freezer without thawing, and increase the baking time as needed to cook the dough through. Position a rack in the lower third of the oven. Preheat the oven to 375°F. Have ready an unbuttered cast-iron, enameled cast-iron, earthenware, or glass baking dish of about 2-quart capacity and 2 inches deep.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 cups berries, hulled and halved strawberries, and/or sliced peaches, plums, or apricots
  • ½ cup (100g) sugar
  • 2 tablespoons (15g) cornstarch or ¼ cup (30g) all-purpose flour
  • Finely grated zest of 1 lemon or lime
  • 1
    • 3 cups (375g) all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ¾ teaspoon baking soda
    • 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
    • 1 ¼ cups (305g) buttermilk
    • 2 tablespoons butter, melted
    Sub-recipe steps
    1. Whisk to combine in a large bowl: 3 cups (375g) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¾ teaspoon baking soda
    2. Add: 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
    3. Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in: 1 ¼ cups (305g) buttermilk
    4. Stir just until the dough comes together. Transfer the dough to a lightly floured surface, and knead very briefly just to bring the dough together. Pat the dough out into a ¾-inch-thick round. Use a floured biscuit cutter (any size cutter will work) to cut out biscuits as close together as possible. Do not twist the cutter—just push it down into the dough. Transfer the biscuits to the prepared baking sheet or skillet with the sides of the biscuits touching. Brush the tops with: 2 tablespoons butter, melted
    5. Bake until golden brown, 15 to 20 minutes.
  • 2 tablespoons melted butter, heavy cream, or milk
  • 1 tablespoon sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 6 cups berries, hulled and halved strawberries, and/or sliced peaches, plums, or apricots
  • ½ cup (100g) sugar
  • 2 tablespoons (15g) cornstarch or ¼ cup (30g) all-purpose flour
  • Finely grated zest of 1 lemon or lime
  • 1 Buttermilk Biscuits, Quick Cream Biscuits or Shortcakes, Quick Drop Biscuits, or Cornmeal Biscuits
  • 2 tablespoons melted butter, heavy cream, or milk
  • 1 tablespoon sugar

Let's Cook

  1. Step 1.

    Prepare in any combination: 6 cups berries, hulled and halved strawberries, and/or sliced peaches, plums, or apricots

  2. Step 2.

    Combine the fruit in a large bowl and toss with: ½ cup (100g) sugar; 2 tablespoons (15g) cornstarch or ¼ cup (30g) all-purpose flour; Finely grated zest of 1 lemon or lime

  3. Step 3.

    Spread the fruit mixture evenly in the baking dish. Prepare the dough for: Buttermilk Biscuits, Quick Cream Biscuits or Shortcakes, Quick Drop Biscuits, or Cornmeal Biscuits

  4. Step 4.

    If using drop biscuit dough, simply drop spoonfuls of dough on the fruit. For other doughs, dust the dough with a little flour, then roll or pat it with your hands to the shape of the top of the baking dish and between ¼ and ½ inch thick. Cut the dough into rounds, squares, rectangles, or wedges and place the dough on the fruit. You may also gently roll pieces of the dough into balls, flatten each one slightly, and place them on the fruit. Lightly brush the dough with: 2 tablespoons melted butter, heavy cream, or milk

  5. Step 5.

    Sprinkle with: 1 tablespoon sugar

  6. Step 6.

    Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cool for 15 minutes before serving.

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